Use of a chemically modified starch product

Abstract

The present invention relates to the use of a chemically modified starch to control and/or regulate the blood glucose level of mammals and post-prandial absorption. Such chemically modified starches, when properly formulated into foods, may be used to provide the consumer with glucose over an extended time period and more constant glucose levels.

1 . A method of controlling the blood glucose level of a mammal comprising ingesting an edible product comprising a chemically modified starch provides less than 25% of the glucose release at 20 minutes, between 30-70% at 120 minutes and greater than 60% at 240 minutes.  
   
   
       2 . A method of providing a regulated supply of glucose to a mammal comprising ingesting an edible product comprising a chemically modified starch provides less than 25% of the glucose release at 20 minutes, between 30-70% at 120 minutes and greater than 60% at 240 minutes.  
   
   
       3 . The method of  claim 1  or  2 , wherein the starch provides less than 20% of the glucose release at 20 minutes.  
   
   
       4 . The method of  claim 1  or  2 , wherein the starch provides less than 10% of the glucose release at 20 minutes.  
   
   
       5 . The method of  claim 1  or  2 , wherein the starch provides between 40-60% of the glucose release at 120 minutes.  
   
   
       6 . The method of  claim 1  or  2 , wherein the starch provides between 45-55% of the glucose release at 120 minutes.  
   
   
       7 . The method of  claim 1  or  2 , wherein the starch provides greater 70% of the glucose release at 240 minutes.  
   
   
       8 . The method of  claim 1  or  2 , wherein the starch provides greater 80% of the glucose release at 240 minutes.  
   
   
       9 . The method of  claim 1  or  2 , wherein the starch provides greater 90% of the glucose release at 240 minutes.  
   
   
       10 . The method of  claim 1  or  2 , wherein the starch has been is present in an amount of 5-40% dry weight based on the edible product.  
   
   
       11 . The method of  claim 1  or  2 , wherein the glucose release from the edible product is substantially zero order.  
   
   
       12 . The method of  claim 1  or  2 , wherein the glucose release rate is substantially constant over the first 240 minutes.  
   
   
       13 . The method of  claim 1  or  2 , wherein the starch is modified by a process selected from the group consisting of propylene oxidation, octenyl succinic anhydride modification, acetylation, dextrinization, and combinations thereof.  
   
   
       14 . The method of  claim 13 , wherein the starch is modified by a process selected from the group consisting of propylene oxidation in the range of 3-10% bound, OSA modification in the range of 1.5-3.0% bound, acetylation in the range of 0.5 to 3.0% bound, dextrinization to a canary or white dextrin in the range of less than 10 ABF, and combinations thereof.  
   
   
       15 . The method of  claim 13 , wherein the starch is further modified by a process selected from the group consisting of acid conversion, enzyme conversion, hydrolysis, hypochloride treatment, adipic acetic treatment, phosphorus oxychloride treatment, and combinations thereof.  
   
   
       16 . The method of  claim 15 , wherein the starch is further modified by a process selected from the group consisting of acid conversion to a water fluidity of 20-85, hypochloride treatment at a level of 0.4-5.0%, adipic acetic treatment at a level of 0.1 to 2.0%, phosphorus oxychloride treatment at a level of 0.001 to 0.5% treatment, and combinations thereof.  
   
   
       17 . The method of  claim 1  or  2 , wherein the starch is treated with sodium trimetaphosphate and/or sodium tripolyphosphate at a level of 0.1 to 0.35% added bound phosphate and hypochloride treatment at a level of 0.3 to 1.0%.